Get our FREE quarterly e-zine Seek Inspire Create
Search
Close this search box.
April 24, 2017 —
In

Recipe: Asparagus & Courgette Salad with a watercress dressing

This fresh and summery meat-free dish is a great option for a healthy lunch or for a side salad at a BBQ
Catherine Frawley
Photographer,
Save & share

With spring in full swing, we’ve already managed a few BBQs this year, and with the summer months stretching ahead, we can’t wait to enjoy more alfresco dining (providing the Great British weather doesn’t let us down!). 91 contributor Catherine Frawley has created a fresh and healthy salad, perfect for summer lunches or with your barbecued meat or fish… we can’t wait to give this a try! 

191 image asset

 

This is a lovely seasonal dish with substance, the watercress dressing gives a warm peppery twist serve for lunch or dinner or both.

Ingredients – For the Salad

  • 200g Asparagus, trimmed and cut into pieces
  • 1 Courgette, sliced into ribbons
  • ½ an avocado, sliced
  • 2 spring onions, sliced
  • 100g cous cous
  • 2 tbsp. pine nuts
  • 2 handfuls baby spinach
  • Salt & Pepper

Ingredients – For the Dressing

  • 50g watercress (more to garnish)
  • 1 tsp. of honey
  • 8 tbsp. extra virgin olive oil
  • Squeeze of lemon juice

SERVES 4

192 image asset
193 image asset

Method

Start by cooking the cous cous according to your packet instructions. Whilst that is on the go heat a pan and toast the pine nuts, once golden remove and set aside. Add a little oil to the pan and brown the asparagus, once done set aside. In the same pan, add a little more oil if needed and brown the courgettes. Again once done, set aside.

In a blender add all the ingredients for the dressing and blitz until smooth, you may need to add a little more oil if the mixture needs to be looser. This will make double the amount of dressing you need for this recipe but the remainder can be stored in a jar in the fridge for about a week.

Add 2 tbsp. of dressing to your cooked cous cous, season with salt and pepper, stir through and transfer to your serving platter. In a mixing bowl add the asparagus, courgette, avocado, onions, and baby spinach, season and stir through 2-3 tbsp of dressing. Add this to the top of the cous cous, sprinkle with the pine nuts and some watercress garnish. Serve immediately.

194 image asset

Recipe and photography by Catherine Frawley

Sign up for more articles

Join the 91 Magazine mailing list and we’ll send you our favourite articles, updates from our shop, news on the magazine and select promotions & offers.

More stories like this one

Recipe for Lemon puddings - perfect dessert for Easter
Emma Harrel shares a recipe for some fresh and zesty lemon puddings, perfect for a spring or summer dinner party menu…

New in 91 Magazine

Using Substack for small business
Brand designer, creative mentor and writer Sarah Robertson recently joined Substack and explores how businesses and creatives can benefit from the platform…

Love What You Do: Flora Roberts

Sneak peek at Volume 17

Shopkeeper Spotlight: Druid

Small Business Stories: The Good Lyfe

15 of the best independent wallpaper brands

Home tour: Natalie Walton

Rekindling our relationship with Instagram

Meet the maker: Fryth

Shop Independent Valentine’s Day gift guide 2024

Seek Create Inspire

Subscribe to the 91 Magazine mailing list

Subscribe for our free quarterly e-zine packed independent shops and cafes, interiors ideas, delicious recipes and DIY projects.

We’ll also send you regular articles, offers, shop promotions and competitions (but never spam).